Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Bread, bread, glorious bread. You can dunk it in delicious sauces. Spread cheese on it. Toast it. Or eat it all by itself. There’s nothing like a warm roll on a crisp British morning or a fresh baguette (or two) while watching the sun rise above the Seine. You can practically hear English sheep bleating and French accordions playing as you’re reading this. Who doesn’t love bread, the food staple that’s been around since the dawn of civilization? And don’t even get me started on pastries. One man who is head-over-heels in love with baking is Seamus Blackley, a scientist who used 4,500-year-old yeast to bake a loaf of bread. That’s as cool as it looks delicious! It seems like …

Banned bread: why does the US allow additives that Europe says are unsafe?

China, Brazil and members of the EU have weighed the potential risks and outlawed chemicals found in US loaves Give us this day our daily foam expander. It may sound odd, but in America, your loaf of bread can contain ingredients with industrial applications additives that also appear in things like yoga mats, pesticides, hair straighteners, explosives and petroleum products. Some of these chemicals, used as optional whiteners, dough conditioners and rising agents, may be harmful to human health. Potassium bromate, a potent oxidizer that helps bread rise, has been linked to kidney and thyroid cancers in rodents. Azodicarbonamide (ACA), a chemical that forms bubbles in foams and plastics like vinyl, is used to bleach and leaven dough but when …